In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract and salt. Use a whisk to stir it all together, breaking up any clumps. Let rest for 10 minutes to allow the flour to fully absorb all the liquids.
In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until the bubbles start to fomr in the middle of the pancake, about 4-5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outside of the pancake might burn before the inside is cooked through and fluffy.
Ingredients
Directions
In a large bowl, combine the coconut flour, eggs, oil, maple syrup, baking powder, vanilla extract and salt. Use a whisk to stir it all together, breaking up any clumps. Let rest for 10 minutes to allow the flour to fully absorb all the liquids.
In a greased skillet over medium-low heat, add 3 tablespoons of the pancake batter and allow it to cook until the bubbles start to fomr in the middle of the pancake, about 4-5 minutes. Flip the pancake and let it cook on the other side, about 4 more minutes or until both sides are golden. Don't be tempted to increase the heat to speed up the cooking time, or the outside of the pancake might burn before the inside is cooked through and fluffy.